Discover the cozy, comforting flavors of this mushroom pasta casserole, combining tender whole grain pasta, earthy Natural Nordic Horn of Plenty mushrooms and wild herbs. It’s a delicious, hearty dish that’s sure to satisfy.
Horn of plenty-whole grain pasta casserole
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Category
Main Courses
Servings
6
Prep Time
20 minutes
Cook Time
50 minutes
Recipe: Natural Nordic
Photo: Natural Nordic
Ingredients
- 250g whole grain pasta
- 150g fresh horn of plenty mushrooms (or 20g Natural Nordic Horn of plenty dried, soaked)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil (or butter, if you prefer)
- black pepper, to taste
- 2 tsp dried parsley
- 5 dl vegetable broth
- 2 eggs (you can replace with a vegan version)
Directions
Cook the Pasta: Boil the pasta until it's almost al dente. Drain and set aside.
- Prepare the mushrooms: If using fresh mushrooms, cook them in a dry pan over low heat until most of the moisture evaporates. If using soaked dried mushrooms, drain them first. Set the mushrooms aside once cooked.
- Sauté the onions and garlic: In the same pan, add the oil (or butter) and sauté the chopped onion and garlic for a few minutes until softened.
- Combine with mushrooms: Add the mushrooms back into the pan with the onions and garlic. Season with black pepper and dried parsley. Mix well.
- Prepare the egg mixture: In a separate bowl, whisk the eggs with the vegetable broth.
- Assemble the casserole: Combine the mushroom mixture with the cooked pasta (make sure the pasta is drained). Transfer the mixture to a greased casserole dish.
- Add the broth: Pour the egg and vegetable broth mixture over the pasta and mushrooms in the casserole dish.
- Bake: Bake in a preheated oven at 200°C for 50-60 minutes, until the casserole is set and golden on top.
- Enjoy your horn of plenty-pasta casserole!